I've cut my own deer since I was old enough to help my dad. It's not that hard once you get the hang of it and learn where all of the seams are. If possible find someone who does his own and ask to watch. There are a number of good videos on YouTube that will give you the basics. Here a few tips.
1. Skin your deer as soon as possible to start the cooling process.
2. Buy the finest butchering knives out there that you can afford. I like Forschner knives. Also get a good sharpener.
3. I bought an old fridge off craigslist. If the weather hot I will divide my deer into it's 7 main parts (inside loins, backstraps, 4 legs, neck roast) and put them in there to chill until I'm ready to work on it.
4. Wrap venison in plastic bags then use freezer paper.
There is few things more satisfying as a hunter than cutting your own deer. You will have complete control of how much meat doesn't go to waste and the cleanliness of your butchering area.
Good luck!